I had a great lunch yesterday. In fact, I think I’ll make it again today:
It’s essentially an asparagus salad, although now that I think about it, I think it’d make a fantastic make-ahead side dish as well.
Here’s the original recipe. I followed it fairly closely but I should probably mention that I pared it down to serve one and reduced the boiling time of the asparagus by half. I like my vegetables on the crisp side! I omitted the garlic and added a handful of sugar snap peas to it as well, which was a smart move because they added a very satisfying crunch to the mix. I also sprinkled the whole thing with a bit of feta cheese at the end (is that stuff EXPENSIVE right now or what?) and toasted pecans (which, as you can probably see from the photo, were about two seconds away from being burned to a crisp).
All in all it was a very satisfying spring salad and I can’t wait to eat it again. Maybe next time I’ll top it with a few grape tomatoes as well.
